7 c. sliced cucumbers
1 c. sliced onion
2 tbsp. salt
2 c. sugar
1 c. white vinegar
1 tbsp. celery seed
1 tbsp. mustard seed

Place pickles and onions in kettle or crock. Sprinkle with salt. Heat sugar, vinegar, celery seed, and mustard seed until sugar is dissolved. Pour over cucumbers. Stir well. Let stand for 24 hours, stirring occasionally. Place in freezer containers and freeze.